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Role of Ethylene and Bacterial ACC Deaminase in Nodulation of Legumes

  • Chapter
Microbes for Legume Improvement

Abstract

Rhizobia–legume symbiosis is a complex process involving a set of plant and bacterial genes leading to formation and development of root nodules. Plant hormone, ethylene plays an important role in regulating nodule developmental processes and signaling networks in response to a wide range of biotic and abiotic stresses. Ethylene is known as a negative regulator of nodulation. Several studies have shown that inoculation of nitrogen-fixing bacteria collectively called rhizobia leads to a temporal stimulation of ethylene production that suppresses nodule formation. Application of exogenous ethylene gas or its precursors and/or ethylene-releasing compounds also reduces nodulation on legumes. Nonetheless, inhibitors of ethylene synthesis or its physiological action have been found to promote nodulation in legumes. Plant growth-promoting rhizosphere bacteria containing 1-aminocyclopropane-1-carboxylate (ACC) deaminase can increase nodulation in legumes by degrading ACC (an immediate precursor of ethylene) and thus, by lowering ethylene concentrations in the plant. In this chapter, the role of ethylene and bacterial ACC deaminase in nodulation of legumes is reviewed critically.

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Authors and Affiliations

  1. Institute of Soil and Environmental Sciences, University of Agriculture, Faisalabad, 38040, Pakistan

    Muhammad Arshad & Sher M. Shahzad

  2. Department of Environmental Sciences, PMAS Arid Agriculture University, Rawalpindi, 46300, Pakistan

    Azeem Khalid & Tariq Mahmood

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  1. Muhammad Arshad
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Correspondence to Muhammad Arshad .

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  1. Fac. Agricultural Sciences Dept. Agricultural Microbiology, Aligarh Muslim University, 202002, Aligarh, India

    Mohammad Saghir Khan , Javed Musarrat  & Almas Zaidi ,  & 

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Arshad, M., Khalid, A., Shahzad, S.M., Mahmood, T. (2010). Role of Ethylene and Bacterial ACC Deaminase in Nodulation of Legumes. In: Khan, M.S., Musarrat, J., Zaidi, A. (eds) Microbes for Legume Improvement. Springer, Vienna. https://doi.org/10.1007/978-3-211-99753-6_5

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